5 Ingredient Recipes Featuring Chicken

Looking for a quick and easy meal idea? Look no further than these delicious 5 ingredient recipes featuring chicken as the star ingredient. From simple sheet pan dinners to skillet meals, these recipes will save you time in the kitchen without sacrificing taste. Whether you're a busy parent or just want to simplify your cooking, these chicken recipes are sure to become a staple in your meal rotation. 

5 ingredient recipes are a popular concept in the culinary world, and for good reason. These recipes use only five simple ingredients to create delicious and flavorful meals in a fraction of the time and cost of traditional recipes. By limiting the number of ingredients, the focus is on using high-quality, essential ingredients that pack a punch in terms of flavor. This not only saves time in the kitchen but also saves money on groceries. With 5 ingredient recipes, anyone can whip up a tasty and budget-friendly meal in no time. 

So grab your ingredients and get ready to whip up some delicious and budget-friendly meals in no time!

5 Ingredient BBQ Chicken Sheetpan meal

5-Ingredient BBQ Chicken Sheet Pan Dinner Recipe — Eat This Not That

Ingredients

• 1 pound chicken legs, or thighs
• 2 cups broccoli florets
• 1 sweet potato
• Barbecue sauce, your choice
• Olive oil

Steps

1. Preheat the oven to 400 degrees.
2. In a large bowl, mix together the sweet potato cubes with olive oil, and sprinkle some salt and pepper. Add it to one side of the sheet pan.
3. Add the broccoli to the middle and coat them with olive oil.
4. Add the chicken legs to the remaining side of the pan and brush on that barbecue sauce.
5. Roast in the oven for 30 minutes, or until the chicken is officially done.
6. Before serving, brush on a second layer of barbecue sauce to the chicken.

5-Ingredient Chicken Lazone

5-Ingredient Chicken Lazone Recipe - Pillsbury.com

Ingredients

• 2 teaspoons kosher (coarse) salt
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 lb uncooked chicken breast tenders (not breaded)
• 4 tablespoons unsalted butter
• 1 cup whipping cream

Steps

1.   In small bowl, stir together 2 teaspoons kosher salt, 2 teaspoons garlic powder and 2 teaspoons chili powder. Sprinkle over 1 lb uncooked chicken breast tenders (not breaded) to completely coat.

2.   In 10-inch skillet, melt 2 tablespoons of the unsalted butter over medium-low or medium heat. Add coated chicken tenders; cook 3 to 4 minutes on each side or until browned and no longer pink in center. Transfer chicken to plate; set aside.

3.  In same skillet, heat 1 cup whipping cream, scraping up any brown bits from bottom of skillet. Increase heat to simmer or until cream comes to a boil. Reduce heat; simmer until cream is reduced by half. Stir in remaining 2 tablespoons unsalted butter. Season to taste with salt. Return chicken to skillet.

Kale Salad with Quinoa & Chicken

Kale Salad with Quinoa & Chicken (eatingwell.com)

Ingredients

• 4 cups chopped kale
• 1 ½ cups shredded cooked chicken
• 1 cup cooked quinoa
• ¼ cup sliced jarred roasted red peppers
• ¼ cup Greek salad dressing (see Tip)
• 1 ounce Crumbled feta cheese

Steps

 

1.      Place kale, chicken, quinoa and roasted peppers in a large bowl. 

2.     Add dressing and toss to coat. 

3.     Top with feta, if desired.

5-Ingredient Honey Mustard Chicken Thighs

5-Ingredient Honey Mustard Chicken Thighs - Healthy Seasonal Recipes

 Ingredients

• 3 tablespoons brown deli mustard2 tablespoons honey
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 6 boneless skinless chicken thighs, about 2 pounds

Steps

1. Preheat oven to 375ºF. Line a large-rimmed baking sheet with parchment.
2. Whisk honey, mustard, thyme, and salt in a medium bowl. Add chicken thighs and turn to coat. Arrange chicken on the parchment-lined baking sheet, tucking them into neat thigh shapes.
3. Roast chicken until cooked through and browned in spots, 30 to 40 minutes.
4. Let rest 4 to 6 minutes before serving

 5-Ingredient Slow Cooker Fajita Salsa Chicken

5-Ingredient Slow Cooker Fajita Salsa Chicken - Real Food Whole Life

Ingredients

• 2 pounds boneless skinless chicken breasts or thighs
• 1-2 medium yellow onions thinly sliced
• 1-2 medium bell peppers red, yellow, orange or green, thinly sliced
• 1 16-oz jar salsa divided
• ½ teaspoon salt
•  Juice of 1 lime about 2 tablespoons

Optional Toppings

• Fresh Tomato Salsa
• Easy Guacamole

Steps

1. Add the chicken, onions, peppers, about ⅔ of the salsa, and salt to a 6-quart slow cooker, stirring to combine.
2. Cover and cook on high for 4 hours or low for 6, or until the chicken and vegetables are very tender.
3. Uncover and remove the chicken to a cutting board. Shred with two forks or cut into pieces.
4. If there is a lot of liquid in the slow cooker you can drain some off or leave it all in, depending on whether you want a drier or saucier consistency.
5. Add back the chicken, the remaining salsa, and lime juice, stirring everything together. Taste and add additional salt, lime juice or salsa if you like.

Trader Joe’s Crispy Sweet Potato Gnocchi

Sweet Potato Gnocchi Recipe (Roasted, With Chicken Sausage) | The Kitchn

INGREDIENTS

• 1 

  (12-ounce) package fully cooked Trader Joe's Sweet Italian Chicken Sausage, sliced

• 1 

  (14-ounce) bag frozen Trader Joe's Sweet Potato Gnocchi

• 2 tablespoons 

  olive oil

• 1/2 cup 

  Trader Joe's Kale, Cashew & Basil Pesto

• Kosher salt and freshly ground black pepper, to taste

STEPS

1. Arrange a rack in the middle of the oven and heat to 450°F.
2. Place chicken sausage on a rimmed baking sheet with the sweet potato gnocchi. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
3. Spread in an even later and roast until the gnocchi is plump and lightly browned and the sausage is warmed, about 15 minutes. Drizzle with pesto and toss to coat.

In conclusion, making 5 ingredient recipes is a win-win situation. They save you time, money, and stress, while also promoting a healthier lifestyle and reducing food waste. So why not give them a try? With just a few simple ingredients, you can create delicious and nutritious meals that will impress your family and friends. So let's simplify our lives and go back to basics with these easy and delicious 5 ingredient recipes.

Do you have a 5 ingredient recipe you'd like to share? We'd love to hear from you in the comments below.

Keep it sassy,

Kelly

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5 or Less Ingredient Instant Pot Recipes

I love to use my Instant Pot. I've made everything from hard-boiled eggs to dessert. I did learn that if you make a dessert after making a pot roast, have an extra seal on hand because the seal holds odors and you may have a cake tasting like a pot roast. Learn from my mistakes 😉

I've searched the WWW for some 5-ingredient IP recipes for you to try. I have tried a few of these and they turned out great. 

For you convenience, the full recipe is under the photo. If you desire to look at the original, click the links above the photos and it will take you to the author of the recipes.

Let's get started!

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Instant Pot 5-Ingredient Italian Chicken 

photo credit instantloss.com

Instant Pot 5- Ingredient Italian Chicken

Author: Brittany Williams

Ingredients

• 1/2 cup extra virgin olive oil
• 1 pound boneless skinless chicken breasts
• 1/4 cup freshly grated parmesan cheese
• 1 tablespoon dried basil
• 1 tablespoon garlic powder

Instructions

1. Pour the olive oil into the bottom of your electric pressure cooker. Place the chicken breasts inside and sprinkle the parmesan, basil, and garlic powder on top. 

2. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 6 minutes.

3. When the cooker beeps to let you know it’s finished, let the pressure release naturally for 5 minutes. Then switch the pressure knob from the SEALING to the VENTING position, causing a quick pressure release. Use caution while the steam escapes—it’s hot. 

4. Open the lid and shred the chicken into the juices with a hand mixer or fork. If using a hand mixer, drape a towel over your hand, the mixer, and the pot so you avoid splatter getting onto your wall or countertop. Add sea salt and black pepper to taste.

5. Let chicken cool slightly before assembling sandwiches or salads. Store leftovers inside of a glass container and use them as salad topping throughout the week. 

Recipe Notes

If working with frozen chicken breasts extend the cook time to 12 minutes. 

For every additional pound of chicken, add 6 minutes. 

If you are trying to watch your fat intake, use 1/4 cup of oil, and 1/4 cup of chicken broth in lieu of 1/2 cup oil. 

Pressure Cooker Beef and Broccoli | Better Homes & Gardens 

photo credit JASON DONNELLY

Pressure Cooker Beef and Broccoli

This Paleo Instant Pot recipe is even better than takeout. You can make your own beef and broccoli at home in less than half an hour, and unlike takeout, it's Paleo!

Prep:

20 mins

Pressure-Cook:

7 mins

Total:

27 mins

Servings:

6

 Jason Donnelly

Ingredients

Ingredient Checklist

• 2 pounds beef flank steak, thinly sliced against the grain
• 1 medium onion, halved and thinly sliced
• ½ cup water
• ¼ cup coconut aminos
• ½ teaspoon sea salt
• ½ teaspoon ground ginger
• ¼ teaspoon pepper
• 3 cups broccoli florets
• Toasted sesame seeds

Directions

Instructions Checklist

• Step 1

  Place beef and onion in a 6-quart multifunction electric or stove-top pressure cooker. Stir in water, coconut aminos, salt, ginger, and pepper.

• Step 2

  Lock lid in place. Set electric cooker on high pressure to cook 7 minutes. For stove-top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 7 minutes. Remove from heat. For both models, immediately release pressure. Open the lid carefully.

• Step 3

  Using a slotted spoon, remove beef and onion; keep warm. Add broccoli to the pressure cooker. For an electric cooker, use sauté setting to cook for 5 to 8 minutes or until crisp-tender. For stove-top cooker, simmer, uncovered, over medium 5 to 8 minutes or until crisp-tender. Using a slotted spoon, add broccoli to beef and onion. If desired, continue simmering liquid for 1 to 2 minutes or until thickened. Spoon sauce over beef mixture. Top with sesame seeds.

Creamy Instant Pot Mac And Cheese 

photo credit misswish.com

Creamy Instant Pot Mac And Cheese – Easy, 5-Ingredient Recipe

• Author:Anna - MissWish.com
• Prep Time:5 minutes
• Cook Time:4 minutes
• Total Time:9 minutes
• Yield:8 1x

SCALE

Ingredients 1 pound elbow macaroni

4 cup water

3 tbsp unsalted butter

12 ounce shredded sharp Cheddar cheese

1/3 cup cream cheese

1 teaspoon dry mustard (more or less to taste)

salt, black pepper to taste

Instructions

1. Place the macaroni, butter, pinch of salt, and water in the Instant Pot.
2. Stir to combine.
3. Close and seal the Instant Pot.
4. Turn the venting knob to SEALING.
5. Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
6. Adjust the timer to 4 minutes. (The cooking time is half of the suggested time on the pasta box.)
7. When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
8. Open the lid.
9. Add the shredded cheese, cream cheese and dry mustard.
10. Stir to combine.
11. Season with salt and black pepper to taste.
12. Serve warm.

Easy 5-Ingredient Instant Pot Pork Roast

photo credit misswish.com

Easy 5-Ingredient Instant Pot Pork Roast – Made with Frozen Pork Butt

• Author:Anna - MissWish.com
• Prep Time:5 minutes
• Cook Time:1 hour, 15 minutes
• Total Time:1 hour, 20 minutes
• Yield:8 1x

SCALE

Ingredients

3 pounds pork butt roast, frozen

½ tsp onion powder

½ tsp garlic powder

¼ tsp chili powder

½ cup apple juice

½ tsp coarse black pepper

1 tsp salt

1 cup water

2 tbsp oil

Instructions

1. In a small bowl combine the onion powder, garlic powder, chili powder, black pepper, and salt.
2. Rub the seasoning all over the pork roast.
3. Press the SAUTE button on the Instant Pot and let stand until the screen reads “HOT”.
4. Add the oil.
5. Add the roast and brown 2-3 minutes per side.
6. Remove the roast from the Instant Pot.
7. Add the water and apple juice and scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
8. Press the CANCEL button.
9. Return the pork in the Instant Pot.
10. Close and seal the Instant Pot.
11. Turn the venting knob to SEALING.
12. Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
13. Adjust the timer to 66 minutes (see Note*).
14. When finished cooking, release pressure naturally according to manufacturer’s directions.
15. Open the lid.
16. Remove the pork from the Instant Pot.
17. To crisp up the crust, carefully place the pork on a baking sheet.
18. Broil in the oven for 5-10 minutes or until the crust is brown and crispy.
19. Remove from the oven.
20. Allow resting for 10-15 minutes before slicing then slice and serve.

Notes

If your roast is smaller or larger, calculate the cooking time by multiplying the number of pounds by 22 minutes.

Pressure Cooker 5 Ingredient Broccoli Cheese Soup - Kitschen Cat

photo credit kitschencat.com

pressure cooker 5 ingredient broccoli cheese soup

• Author: Kitschen Cat
 
• Prep Time: 5 mins
 
• Cook Time: 10 mins
 
• Total Time: 15 mins
 
• Yield: 6-8 1x

DESCRIPTION

Recipe adapted for pressure cooker from Gimme Some Oven

---

INGREDIENTS

SCALE

• 1 tablespoon olive oil (affiliate)
• 1 yellow onion, diced
• 2 small heads of broccoli, roughly chopped
• 4 cups chicken broth (affiliate)
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1, 12oz can evaporated milk
• 8oz sharp cheddar cheese, grated

---

INSTRUCTIONS

1. In your pressure cooker, saute onion in olive oil for 4-5 minutes.
2. Add broccoli, chicken broth, and salt and pepper.
3. Stir, lock lid, and set to high pressure for 5 minutes.
4. When time is up, do a quick release, then turn onto the simmer setting and add evaporated milk.
5. Stir gently and add grated cheese, small handfuls at a time, until all cheese has been added and has melted.
6. Ladle into bowls and serve by itself or with crusty dipping bread.

Instant Pot Mango Cheesecake Recipe | My Heart Beets

photo credit myheartbeets.com

Ingredients

 

• ▢1 (14 ounce) can condensed milk (sweetened)
• ▢1 cup whole milk greek yogurt full-fat
• ▢¼ cup canned mango pulp
• ▢optional additions: cardamom powder, saffron, nuts for garnish 

• ▢Oil or butter for greasing

Optional Crust Recipes (use the crust of your choice or go crustless):

Graham Cracker Crust

• ▢10 graham cracker sheets (gluten-free works too!) 
• ▢4 tablespoons melted butter

Date and Nut Crust:

• ▢1 cup nuts
• ▢5 dates roughly chopped

Oatmeal Cookie Crust:

• ▢½ cup rolled oats
• ▢¼ cup pecans
• ▢¼ cup brown sugar
• ▢3 tablespoons melted butter

Instructions

 

Optional Crust Recipes (use the crust of your choice or go crustless):

• To make the Graham Cracker Crust: Process the graham crackers in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into the bottom of a well-greased 6-inch cheesecake pan or 7-inch cheesecake pan with a removable bottom (you can use cooking spray or butter to grease the pan – make sure to get the sides of the pan too!).
• To make the date-nut crust: add the nuts and dates to a blender and blend until it turns into a sticky, crumbly mixture. Add this mixture to the greased cheesecake pan with a removable bottom and press down to smooth it out. 
• To make the oatmeal cookie crust: Blend all of the ingredients together in a food processor until well combined. Press the crust onto the bottom of a greased 6-inch (or 7 inch) cheesecake pan with a removable bottom.

To make the Cheesecake:

• Add the condensed milk, yogurt, and mango puree to a bowl and mix well.
• Pour the mixture on top of the crust (if using) or straight into a greased 6-inch or 7-inch cheesecake pan (with a removable bottom), then cover the pan with foil.
• Add 2 cups water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot. Place the pan on top of the rack.
• Secure the lid, close pressure valve, and cook for 30 minutes at high pressure.
• Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). Stick a toothpick into the cheesecake and if it comes out clean, it’s done. If it’s still wet, pressure cook the cake for another 2 minutes.
• Allow the cheesecake to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm.
• Put the cheesecake in the fridge to chill for 4-6 hours.
• Pour some mango puree on top of the cake right before serving. It adds a nice pop of color!

Notes

• Since this recipe calls for a puree, I suggest using whole milk greek yogurt rather than regular whole milk yogurt because greek is thicker. If you have regular whole milk yogurt then you can use a sieve to separate some of the whey from the yogurt before measuring.
• This is best when chilled (in my opinion) but you can also eat this warm or at room temperature as a pudding if you like. It will only taste like cheesecake after it has chilled. If you eat it warm, it will taste like a custard.
• You can freeze this cheesecake! It tastes great when thawed but I’ve found they are a bit more crumbly. Still delicious though!

3 Ingredient Instant Pot Pot Roast - Girl and the Kitchen

photo credit girlandthekitchen.com

pressure cooker 5 ingredient broccoli cheese soup

• Author: Kitschen Cat
 
• Prep Time: 5 mins
 
• Cook Time: 10 mins
 
• Total Time: 15 mins
 
• Yield: 6-8 1x

DESCRIPTION

Recipe adapted for pressure cooker from Gimme Some Oven

---

INGREDIENTS

SCALE

• 1 tablespoon olive oil (affiliate)
• 1 yellow onion, diced
• 2 small heads of broccoli, roughly chopped
• 4 cups chicken broth (affiliate)
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1, 12oz can evaporated milk
• 8oz sharp cheddar cheese, grated

---

INSTRUCTIONS

1. In your pressure cooker, saute onion in olive oil for 4-5 minutes.
2. Add broccoli, chicken broth, and salt and pepper.
3. Stir, lock lid, and set to high pressure for 5 minutes.
4. When time is up, do a quick release, then turn onto the simmer setting and add evaporated milk.
5. Stir gently and add grated cheese, small handfuls at a time, until all cheese has been added and has melted.
6. Ladle into bowls and serve by itself or with crusty dipping bread.

Instant Pot Rice & Beans (Only 5 Ingredients!) - From My Bowl

photo credit frommybowl.com

INSTANT POT RICE & BEANS (ONLY 5 INGREDIENTS!)

★★★★★4.9 from 31 reviews

• Prep Time: 10 Minutes
 
• Cook Time: 25 Minutes
 
• Yield: 5 Servings 1x

DESCRIPTION

These Instant Pot Rice & Beans require only 5 simple ingredients to make! Perfect for Meal Prep or an Easy Weeknight Dinner. Vegan, Gluten-Free, Oil-Free.

---

INGREDIENTS

• 1 1/4 cup dry Red Kidney Beans
• 1 1/2 cup dry Brown Rice
• 1 cup Salsa
• ½ bunch Cilantro stems and leaves divided
• 3 cups Vegetable Broth
• 2 cups Water

---

INSTRUCTIONS

• First, chop your Cilantro, keeping the leaves and stems roughly separated.
• Add the dried Beans and Rice to the bottom of your Instant Pot.
• Gently pour the Vegetable Broth and Water over the Rice and Beans, then give everything a good stir.
• Next, add the Salsa and stems of the Cilantro into the pot. Do not mix!
• Close the Instant Pot, set the valve to Sealing, and use the Manual Mode to cook on High for 25 Minutes.
• One the cook time finishes, let the Instant Pot release pressure for an additional 10 minutes (leave the “Keep Warm” feature on).
• Finally, move the valve from Sealing to Venting to release all remaining pressure, and serve the Beans and Rice warm. Garnish with the chopped cilantro leaves, and anything else you desire!

NOTES

• A few of my beans rose to the top of the mixture, and I noticed they looked a little “dry” when I opened the pot. If this happens to you, simply mix the Beans and Rice together, then cover the pot again and let sit for 12 – 15 minutes.
• Different beans require different amounts of time to cook in the pressure cooker, so I would be wary of substitutions. If you do decide to use a different bean, make sure to cook the mixture for at least 22 minutes, so the brown rice will cook completely.

5 Ingredient Instant Pot Chicken Alfredo - Sweetphi

photo credit sweetphi.com

Equipment

• Instant Pot
• Cutting Board
• Silicone Spatula

Ingredients

• 1 tablespoon olive oil extra virgin
• 2 garlic cloves finely minced
• 1 lb. boneless skinless chicken breasts about two large breasts, cut into 1-2 inch cubes*
• 8 oz. dry fettuccine or whole wheat linguine
• 1 jar 15 oz. alfredo sauce
• 1 jar water 15 oz.**
• salt and pepper to taste***

Instructions

• Hit saute setting on your Instant Pot and set a timer for 5 minutes.
• Add olive oil, garlic and chicken to Instant Pot and saute for 5 minutes, stirring only once or twice. Add salt/pepper to taste.
• Make sure no chicken is stuck to bottom after sauteing has finished.
• Break dry/uncooked pasta in half and add into Instant Pot
• Empty jar of alfredo sauce into Instant Pot. Refill the same jar with water and add to Instant Pot. Do not stir, sauce will thicken as it sits.
• Seal, and set Instant Pot to 'high pressure' and set timer for 9 minutes.
• Flip valve to release the pressure (quick release) and when pressure subsides, open the lid and stir.
• Divide between 4 plates, top with parmesan and serve with a side of broccoli if desired, and enjoy!

Notes

*You can use frozen chicken. If chicken is frozen, cook for 15 minutes if chicken breasts are stacked or on top of each other. If you are able to lay frozen chicken flat on the bottom of the Instant Pot, cook for 10 minutes. You want the breasts a little pink at this point so they don't over-cook.

**If you prefer a thicker sauce, use a 3/4 jar of water, instead of a full jar.

*** water, salt, and pepper not included in 5 ingredients, because chances are you have those somewhere in your house :)

Instant Pot Mashed Potatoes (5 Ingredients) | Chew Out Loud

photo credit chewoutloud.com

instant pot mashed potatoes

Author: Chew Out Loud      

Total Time: 15 minutes 

Yield: 8 1x

This Instant Pot Mashed Potatoes recipe is the easiest mashed potatoes ever. Fluffy, creamy, flavorful mashed potatoes can be on your dinner table in no time…

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INGREDIENTS

• 1/2 cup regular-strength chicken broth or stock
• 3 lbs russet or Yukon gold potatoes, peeled and cut into 2-inch pieces
• 1/2 cup milk (regular or low-fat)
• 8 TB (1/2 cup or 4oz) butter, sliced and softened, plus more for drizzling
• Kosher salt 
• (Optional seasonings: freshly ground black pepper, garlic powder or roasted garlic, chopped herbs of your choice)

---

INSTRUCTIONS

1. Pour broth into the inner pot of your Instant Pot. Place potatoes onto steamer rack. Close lid and lock in place. Turn steam release handle/valve to correct position, if needed. Cook on high pressure for 8 minutes. 
2. While potatoes are cooking, combine milk and softened butter slices into a saucepan over low heat. Stir until butter is completed melted and milk is warmed through. Turn heat off and keep warm.
3. Once the pressure cooker is done cooking potatoes, do a Quick Release. Gently remove lid and remove steamer rack, sliding potatoes in the inner pot with the broth. Use a potato masher to mash potatoes until almost done.
4. Add warm milk/butter mixture and a generous sprinkle of kosher salt (any optional seasonings can be added now as well.) Keeping Instant Pot on “warm,” continue to hand-mash potatoes to your desired texture. Taste and add more salt, if needed. Serve with drizzle of melted butter, gravy, or as is. 

NOTES

Russet potatoes tend to result in fluffier, lighter texture, while Yukon gold potatoes will yield a creamier consistency. The choice is yours; you can try combining both types of potatoes as well.

If you’d like to make roasted garlic mashed potatoes, you can roast the garlic a day ahead of time.

Over-mashing potatoes can lead to gumminess, so be sure to watch carefully as you mash and stop as soon as your potatoes turn creamy. 

Finished mashed potatoes can be kept warm in the Instant Pot for 1-2 hours before serving, though the sooner you can serve it, the better. If needed, you can stir in a bit more liquid (broth or milk) to mashed potatoes before serving. 

Stovetop option: boil peeled/cubed potatoes in a large pot of salted water for 15 minutes, or just until potatoes are fork-tender. Drain and proceed with recipe as written.

Do you have an Instant Pot? Do you have a favorite IP recipe? Please comment below 👇 

Stay warm and sassy, 

Kelly

Sassy Silver Sisters 

Cathy, Rhonda & Kelly

💗💗💗💗💗💗💗💗💗💗💗💗💗💗💗💗

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FTC DISCLAIMER:  This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated to provide opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.